Compound Butter 6 Ways
User Reviews
5
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Prep Time
2 mins
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Cook Time
3 mins
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Total Time
5 mins
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Servings
8 servings (1 tbsp each)
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Calories
103 kcal
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Cuisine
American
Compound Butter 6 Ways
Description
Each compound butter starts with about 1/2 cup of softened butter mixed with complementary ingredients: minced garlic and fresh thyme and rosemary for garlic-herb; shallots, garlic, and chives for a shallot-chive profile; fresh basil and lemon juice for a bright basil-lemon variant; pureed roasted red bell pepper for a mild sweet pepper butter; crumbled blue cheese for sharp tang; and parsley, lemon juice, and white pepper for the maître d'hôtel style.
The mixes are stirred until uniform, formed into cylinders using plastic wrap or parchment, then chilled until firm. These butters can be sliced and served on steaks, poultry, fish, or roasted vegetables to add a fresh burst of complementary flavor. Their concentrated ingredients allow for modest but effective seasoning enhancements.
The notes explain techniques for softening butter, substituting dried herbs with adjusted quantities, sourcing jarred roasted red peppers, and storage tips. Compound butters keep refrigerated for up to a month and can be frozen for about three months, making them practical to prepare ahead for future use.
Ingredients
Garlic-Herb butter:
- 1/2 cup butter softened (see note 1)
- 4 cloves garlic minced
- 1 tablespoon thyme see note 2, minced fresh
- 1 teaspoon rosemary minced fresh
Shallot-Chive butter:
- 1/2 cup butter softened
- 1 shallot minced
- 2 cloves garlic minced
- 2 tablespoons chives fresh, minced
Basil-Lemon butter:
- 1/2 cup butter softened
- 2 tablespoons basil minced, fresh
- 1 tablespoon lemon juice
Red Pepper butter:
- 1/2 cup butter softened
- 1/4 cup red bell pepper puréed (see note 3, roasted
Blue Cheese butter:
- 1/2 cup butter softened
- 1/4 cup blue cheese crumbled
Mâitre d'Hôtel butter:
- 1/2 cup butter softened
- 2 tablespoons parsley fresh, minced
- 1 1/2 tablespoons lemon juice
- dash white pepper
Instructions
- In a medium bowl, add butter and flavorings and stir until uniformly combined. Add to a piece of plastic wrap, wax paper, or parchment and roll into a cylinder.
- Twist the ends to close, then chill until firm. Slice to serve on steak, chicken, fish, or vegetables.
Notes
- Soften cold butter by leaving it at room temperature about 30 minutes or microwaving briefly at low power in small increments.
- Use fresh herbs when possible for brighter flavor; if substituting dried herbs, use one-third the quantity.
- Roasted red bell peppers can be found jarred; puree them before mixing for smoothness.
- Each batch yields about 1/2 cup (eight 1-tablespoon servings) of compound butter.
- Store compound butters wrapped in the refrigerator up to one month or freeze for up to three months.
- Thaw frozen butter overnight in the refrigerator before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (1 tbsp each)
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Serving | 1tbsp | |
| Calories | 103kcal | 5% |
| Carbohydrates | 0.4g | 0% |
| Protein | 0.2g | 0% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 101mg | 4% |
| Potassium | 11mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 0.1g | 0% |
| Vitamin A | 389IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 6mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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